Small Batch Pumpkin Banana Oat Muffins

Pumpkin banana oat muffins made with whole grain flour and lightly sweetened with maple syrup and brown sugar. These make great on-the-go breakfasts and lunch box treats for kids and adults.

I’m crushing hard on all things whole grain and muffin lately. I don’t know where this obsession with whole grains is coming from but I’m not gonna argue with it. While I’m not a stranger to whole grain baked goods, I feel like lately it’s been extreme, which probably isn’t a bad thing.

With fall just around the corner, I’m embracing all things cozy, cinnamony, pumpkiny, and comforting which includes these pumpkin banana oat muffins. They’ll keep you full longer than their white flour counterparts which is a win for blood sugar control and focus and make a great healthy snack for you and the kids or an easy on-the-go breakfast for those crazy school mornings.

Pair them with some milk/nut butter/butter/fruit/etc. for a balanced meal/snack to keep both you and the kids focused and energized.

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WELCOME TO THE PRETEND BAKER

I’m Amanda Reynolds. A wife, cook, baker, pretend picture taker and lover of all things fall.
There is something magical about taking simple ingredients and creating a comforting, cozy meal or delicious, homey baked good. There is little else that can ease my stress or lift my spirits more than the act of creating something with my own, small hands. Read More

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I’m Amanda Reynolds. A wife, cook, baker, pretend picture taker and lover of all things fall. I hope you’ll follow along as I cook delicious healthy food, try to live a more compassionate life and hopefully start each day a little better than we were yesterday.